TAGLIATELLE SAFFRON CHAMPAGNE RECIPES IDEA

Apr 26, 2024 | Blog edition

HELLO ,,

to give and receive and recreate unforgettable moments, with love and good wishes.

Let’s put a wonderful, appetizing and super recipe on the table.

 

TAGLIATELLE SAFFRON CHAMPAGNE WITH LAMB RAGU’

Tagliatelle with lamb ragu’ is a good and easy pasta dish with a rich and full-bodied flavour! The recipe lends itself well to enriching a holiday menu!

A very tasty and delicate sauce at the same time that delights the palates of gourmets!

 

DOSES PER 5 people

PREPARATION 30 minutes

COOKING 1 hour and 10 Minutes

TOTAL TIME 1 hour and 40 Minutes

 

Ingredients

1 kg Lamb

5oo gr  Tomato puree

1 glass White wine

2 clove Garlic

1 Onions

to taste Extra virgin olive oil

to taste salt and pepper

500  Gr  Tagliatelle with saffron and champagne

 

Method

Finely chop the garlic and onion then fry them quickly with about 5 tablespoons of extra virgin olive oil.

add the lamb meat , then lightly salt and pepper them.

Add the wine and let it evaporate, then add the tomato puree and a couple of spoons of hot water. Cover and let the lamb sauce cook for about an hour, it will depend on the type of meat (more or less young). Finally, turn off and keep aside.

 

Cook the tagliatelle in plenty of lightly salted water, al dente then stir in the sauce for about 2 minutes

and serve with plenty of Parmigiano Reggiano.

A good glass of wine to accompany this dish is a delight !

 

TAGLIATELLE SAFFRON & CHAMPAGNE WITH COURGETTE FLOWERS

TAGLIATELLE SAFFRON CHAMPAGNE with courgette flowers, speck are a succulent, simple and quick first course. The pasta combined with the trio of courgette flowers, speck is able to express itself in a unique taste and aroma.

DOSES PER 4 people

PREPARATION 20 minutes

COOKING 15 minutes

TOTAL TIME 35 Minutes

 

Ingredients 

400 gr. TAGLIATELLE SAFFRON CHAMPAGNE INAUDI

70 gr. of courgette flowers

3 gr. of saffron

50 gr. of cream

to taste brandy

to taste salt

to taste pepper

 

Method

Fry the speck in a pan over low heat with oil and garlic for 2 minutes

Add the courgette flowers and blend with brandy for another 2 minutes

Now add the cream and saffron and finish cooking the resulting sauce for 6/8 minutes

In the meantime, cook the TAGLIATELLE SAFFRON CHAMPAGNE in a saucepan with salted boiling water

Season with salt and pepper and serve by grating a little Parmigiano Reggiano over the pasta.